Asian Style Beef Jerky

Asian Styled Beef JerkyWho doesn’t love beef jerky? I mean come on, this is one delicious snack. However, it is often difficult to find really good jerky. I grew up on jerky for the most part. My dad used to use a dehydrator on it, then he got into smoking it, using, well of course, his smoker. I have to admit though, as geeky as it sounds, the greatest jerky of all time has got to be the jerky chew cans. Regardless, I have had my share of jerky, and have been experimenting with it lately. My latest was an Asian inspired jerky, smoked.

Ingredients:

  • 2 flank steaks cut against the grain, 1/4 inch strips
  • 4 tbsp of soy sauce
  • 2 tbsp dry sherry cooking wine
  • 2 tbsp ginger powder
  • 2 tbsp garlic powder
  • cracked black pepper, how you want it

Mix the wet and dry ingredients together. To a large ziplock bag, add the cut meat, and add in the mixture. Let marinate for at least 12 hours.

Remove the meat from the bag, and lay on wire rack to let air dry for about 30 minutes. This will allow any of wet mixture to either get off. Next, if you are smoking, which I did, place the meat in your smoker, and cover the lid and walk away. Check the meat frequently as you are dealing with thin strips. You will also want to moderate your heat, keeping it pretty low. After about 4-6 hours you will have yourself some really interesting and killer flavors, not only from the marinade, but with the added smoke. I used apple chips for my smoke source.

I’m curious, if you are making jerky, how are you doing it? Smoking? Dehydrating? Oven, low and slow? Oh yeah, and if you are looking for any kind of jerky out there, check out http://www.bestbeefjerky.org and get all of the latest reviews. It is a great resource.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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  1. Pingback: Smoked Brisket

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